How to make light crepes

If you want to lighten crepe batter, reduce the amount of milk and replace it with beer or cider. You can also replace half of the milk with water to make light crepes.

What if you do not have time for the batter to rest

If you are short on time, slightly heat the milk before incorporating it into the principal preparation. Once you make crepe batter, you can start to cook crepes right away.

How long does crepe batter last?

Crepe batter is best when made fresh. It will last for up to two days if refrigerated, but it won't have the same flavor and consistency as it does immediately after making it.

How to fold crepes depends on the filling and the time of day you will eat them. You can fold a crepe in half, in a double fold, in a roll, in a half roll, mini roll, in a pocket, or into a cone.

French Crepes: The Ultimate Cooking Guide

Name: Authentic French Crepes (Crepes Francaise)
Total time: 40 min
Yield: 16
Cuisine: French
Ingredients: 1 cup + 5 tablespoons (165 g) all-purpose flour; 1 pinch of salt; 4 large eggs, room temperature; 13.5 fl oz (400 ml) cold whole milk; 1.7 fl oz (50 ml) water; 1 tablespoon (15 ml) dark rum; 1.4 oz (40 g) unsalted butter, melted

Authentic French Crepes (Crepes Francaise)

Folded French crepes topped with fresh fruit on a grey plate.

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5 from 26 reviews

Learn how to make French crepes with a few basic ingredients and enjoy their authentic taste and flavor for breakfast, brunch, and dinner.

Author: Irina Totterman
Total Time: 40 minutes (plus resting time)
Yield: 16 1x
Category: Crepes
Method: Cooking
Cuisine: French

Ingredients

Scale

1 cup + 5 tablespoons (165 g) all-purpose flour
1 pinch of salt
4 large eggs, room temperature
13.5 fl oz (400 ml) cold whole milk
1.7 fl oz (50 ml) water
1 tablespoon (15 ml) dark rum
1.4 oz (40 g) unsalted butter, melted

* If needed, please refer to Baking Conversion Charts.

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Instructions

To make a crepe batter, use a flour sifter and sift all-purpose flour with a pinch of salt into a large mixing bowl. Make a well in the middle, add eggs, and mix with a hand whisk.
Add half of the cold milk and whisk. Add the remaining milk and pass the batter through a fine-mesh sieve. Flavor the batter with dark rum, add water, and whisk. Cover the batter with plastic film and let rest for one hour at room temperature.
Just before cooking crepes, melt unsalted butter in a crepe pan (a nonstick pan), add to the batter, and whisk. Wipe the pan with a paper towel.
Place a crepe pan over medium-high heat (do not grease the pan). Pour the batter into a thin layer, adjusting it to fit the size of your pan, and tilt the pan to cover the bottom.
Once the edge of the crepe turns brown, flip the crepe with a flexible turner. Cook the second side until golden. Continue the same way with the remaining batter.

Notes

Sugar is optional: add one tablespoon of sugar if desired.
To make crepes kid-friendly, replace rum with the same amount of water or another flavoring.
Don't skip the resting time: it is the key to making authentic French crepes.
For recipe variations, add sugar, orange flower water, vanilla extract, or even orange or lemon zest.
If serving crepes the same day, skip the parchment when stacking.
For storing, place parchment paper between each crepe and keep them in a zip-top bag or covered with cling film in the fridge.

Nutrition

Serving Size: 1 crepe
Calories: 86
Sugar: 1.3 g
Sodium: 54 mg
Fat: 3.8 g
Saturated Fat: 2 g
Carbohydrates: 9.2 g
Fiber: 0.3 g
Protein: 3.3 g
Cholesterol: 48 mg

Find it online: https://www.bakinglikeachef.com/crepes-by-chef-philippe/